Carrot Soup

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Here's a beautiful, seasonal soup shared by Erin. She was inspired by the Carrot Soup in Nourishing Traditions and adapted a recipe she found on Epicurious. –Wardee

Momma's turn for the special plate! On Mother's Day evening, the four of us enjoyed a delicious bowl of Carrot Soup and thick slices of homemade sourdough bread spread with a little love. What a tasty treat! And to minimize my time in the kitchen on my special day, I prepared this soup the day before the celebration. For those of you with farmer's markets stocked, this soup is the perfect place to savor your locally grown carrots, onions, and tomatoes. Enjoy the taste of summer!

Carrot Soup Ingredients

1/4 cup olive oil

1/4 cup butter or coconut oil

3 medium sized onions chopped (you could also use leeks)

2-1/2 teaspoons chopped garlic

1-1/2 tablespoons grated ginger

zest of one lemon (about 3 teaspoons)

7 cups or so chopped carrots

1-1/2 to 2 cups chopped tomatoes

about 6 cups chicken/vegetable stock or water* (should cover carrots)

juice of 1/2 lemon (2 to 3 tablespoons)

salt and pepper to taste

additional stock or water

Carrot Soup Directions

Note: While using stock makes this a more nutrient rich soup, some say it detracts from the fresh flavor of the carrots. You could also try adding a potato or two to the soup which will give the soup a thicker, creamier texture. One variation suggests adding 2 to 4 teaspoons curry powder, eliminating the lemon juice and reducing the lemon zest to a 1 teaspoon.

In large pot, melt butter (or coconut oil) with olive oil. Saute chopped onions until soft. Add chopped carrots and tomatoes. Stir well to cover vegetables entirely with oil/butter. Cover and allow vegetables to gently ‘sweat' on low heat for about 10 minutes. If your vegetables start to brown or sizzle, turn down the heat.

Next add garlic, ginger, and lemon zest. Saute for a couple minutes. Add stock or water to just above carrots. Bring to a boil. Turn down heat. Cover and simmer until carrots are tender. You may need to add additional stock or water as the carrots cook. Stir occasionally. Once the carrots are soft, allow the soup to cool a bit.

Pour in lemon juice. Puree with a hand blender in the cooking pot or pour by batches into a blender. Whiz until smooth. Add additional stock or water until it is the consistency you desire.

Season with salt and pepper. Enjoy as is or serve topped with yogurt, sour cream, or other cultured dairy.

About Erin

Erin writes from Anchorage, Alaska where she savors a slow-paced and simple lifestyle with her husband and three young boys. Family birding adventures, hiking in the mountains, camping in their VW bus, and the warmth of the springtime sun bring them many smiles. Their greatest joy, however, comes from living for Jesus and seeing His goodness and care in the big and little moments of each new day.

Made it for lunch today and really enjoyed it! If you didn’t want it so thick you could add some coconut milk to make it even more luscious. Also, carrot is heavenly paired with orange and cardamon so I would add ground cardamon and orange rind and juice!

Hi Michelle- It is amazing to me how sweet a really fresh carrot can taste! Delicious!

Kathie- So glad you liked it! I love your idea for using cardamom and orange rind. I’ll have to try that next time! And coconut milk always seems to be the perfect addition for so many dishes. Thanks! 🙂

I look forward to our carrots being ready for harvest so that we can make some yummy homemade soups, too. 🙂 I think it might taste yummy making a lentil puree and adding some carrot to it. Hmmmm Ideas ideas!

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